- Loin of Venison
- 3 Pheasants (you will only use the breasts in this recipe)
- 1.5L of prepared Beef stock
- 10 large red potatoes
- Cavolo Nero Cabbage
- 2 large shallots
- 3 cloves garlic
- Ready to roll puff pastry
- Vegetable oil
- 300g Butter
- Salt and Pepper
- 1 cup plain flour
- 1 cup of milk
- 350ml of double cream
- 1 ½ tbsp Soft green canned peppercorns
- 3 Eggs
- Punnet of Mushrooms
- 1 tbsp Damson jelly
Pre heat the oven to 210C/110F and place in the potatoes to bake for around 40 minutes.
*Chef’s Tip damp paper under a chopping board prevents slippage*
Butcher the pheasants using a boning knife, it helps to have them very chilled. Remove the breasts from both pheasants, peel off the skin and cut off any fat.
Prepare your loin of venison, trim both ends to size. Rub the loin with oil and season well with salt and black pepper.
In a hot frying pan add a drizzle of oil, 50 grams butter, 3 cracked cloves garlic and a sprig of rosemary and thyme and fry until the butter turns golden then add your seasoned venison loin. Tip the pan and spoon over the juices whilst you are searing the meat, use tongs to flip the meat to over to colour both sides. Turn the heat down slightly, you are only aiming to sear the outer side of the venison, not to cook through. Remove the loin and allow to cool on a rack.
*Chef’s Tip adding oil to before butter to pan will prevent the butter burning and create a foam*
Preparing the farce – Cut the mushrooms in half and add to a food processor, this is the best way to get a smooth texture. Remove from the processor and cook them in a frying pan to remove any moisture. Add the pheasant breast to the food processor with some freshly chopped thyme. Separate 2 eggs and retain the whites. Tip 2/3 of the egg white into the food processor and blend with the chopped pheasant breasts. Add to this mixture one tea spoon of salt and around 100ml of double cream then blend together to create a super fine mousse. Remove the mushrooms from the pan (these should resemble a dry crumb) then chill together with the pheasant mouse. It is important that all elements of the Wellington are chilled to the same temperature.
Reduce down the beef stock in a hot pan by about a third, this should start to darken in colour and will take around 15 minutes.
Prepare some simple pancakes – equal portions of flour and milk and one whole egg. Add a pinch of salt and cracked black pepper to season and whisk well. In a non stick pan add a drizzle of oil and wipe over with a cloth. Ladle the mixture into the pan to create pancakes.
Remove the chilled pheasant mousse and dried mushrooms from the fridge and mix together in a large bowl. Add finely chopped parsley and thyme and season with salt and black pepper.
Lay out the pancakes you prepared earlier on a large board, you need enough so that you can cover your loin of venison, when you have measured and are happy then trim off any excess. Carefully spread out the farce evenly over the pancakes. Place the loin into the centre and roll tightly.
*Chef’s Tip – The Torchon. Wrap the Wellington tightly in cling film then roll to create the prefect shape. Turn and clingfilm again to ensure the ends are held tightly together*
Place the Wellington into the fridge for 20 minutes to chill.
Remove the potatoes from the oven, allowing to cool for a couple of minutes before preparing the pommes mousseline. Cut two large shallots in half and add a drop of oil to the cut side before placing face down in a hot pan. Allow the face of the onion to almost blacken. Then add to the reducing stock. Cut the potatoes in half a push the flesh through a sieve. In a pan add a cup of double cream, a cup of butter (cubed to help dissolve) then spoon in the sieved potato – you want a 60 per cent potato to a 40 percent emulsion ratio. Whisk together and then stir to a smooth consistency. Add two pinches of salt and a pinch of white pepper your mixture should be completely smooth. Remove from the heat and set aside. Cut a cartouche from a piece of baking parchment to create a lid so the potato does not dry out.
Remove Wellington from the fridge and carefully unwrap onto a square of parchment paper. Roll out your puff pastry and stretch out the dough to give more to work with. From another sheet cut an additional thin strip and add to the bottom. Wrap up the parcel, sealing with egg wash, fold in the ends and work the pastry together to seal. Egg wash the Wellington then pop back in the fridge to chill for 10 minutes. Using a lattice roller cut one strip from a sheet of pastry. Gently lower this over the wellington and tease out the holes then cut to shape when happy. Egg wash over. Placing Thyme leaves in each of the lattice holes will elevate the presentation if you choose to do so! Place in a preheated oven at 225C/435F for an initial 12 minutes then check. Cooking time is likely to be 20 -25 minutes, your venison wants to be at around 50C when you remove from the oven and the temperature will increase to around 58c whilst resting, which is what you are aiming for.
Taking the Cavolo Nero, strip out the core then add to hot pan with a touch of water and a touch of butter, turn as necessary. Return your stock to the heat and work in any residue from the sides. Add a dash of sherry and a tablespoon and a half of canned green peppercorns. To finish swirl in some heavy cream and a tablespoon of Damson Jelly.
Plate this dish with a slice of Wellington a twist of Cavolo Nero, Pommes Mousseline and a mini saucepan of the peppercorn sauce. Enjoy!